Trullo Recipe
RHEINHESSEN, GERMANY '22
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Ingredients
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Base Dough
Toppings
Method
Prepare the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine Wet and Dry Ingredients
Once the yeast is frothy, add it to the flour mixture along with olive oil. Mix until a dough forms.
- 4
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Toppings
- 6
Prepare the Vegetables
While the dough is rising, wash and halve the cherry tomatoes. Set them aside.
- 7
Prep the Basil
Rinse the fresh basil leaves and pat them dry. Tear them into smaller pieces if desired.
Assemble and Bake
- 8
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 9
Shape the Dough
Once risen, punch down the dough and turn it out onto a baking sheet lined with parchment paper. Use your hands to stretch and shape it into a round or rectangular base.
- 10
Add Toppings
Spread the shredded mozzarella cheese evenly over the base, followed by the halved cherry tomatoes, and then sprinkle the torn basil leaves on top. Finish with grated Parmesan cheese, salt, and pepper to taste.
- 11
Bake the Dish
Bake in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- 12
Drizzle with Balsamic Glaze
Remove from the oven and immediately drizzle with balsamic glaze for added flavor. Allow to cool slightly before slicing.
